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Keto Chicken Tacos
This recipe was inspired by my husband's ketogenic diet plan. I wanted to make something that he could eat, but that our kids would also love. I love the flavor combinations in this meal!
Prep Time: 00:20
Cook Time: 00:20
2 bags of original pork rinds, crushed
1.5 tbsp mustard powder
1 tbsp garlic powder
1 tsp paprika or smoked paprika
1.5 tsp oregano
1.5 tsp thyme
1/2 tsp coriander
2 tbsp mayonaise
1 - 2 2 eggs limes to squeeze over each taco
pickled red onion or fresh red onion
fresh arugula for each taco
fresh cilantro for topping
pico de gallo for topping
low carb tortillas
1Heat oven to 425 degrees. Make sure your chicken is left out to room temperature before you cook it. Get a large sheet pan, set a cooling rack inside of it and set aside.
2Combine all of the seasonings with the crushed pork rinds and pour in a baking dish for dredging.
3Mix the mayo and the eggs in a medium size bowl.
4Dip chicken strip in egg mix, then dip both sides in the "breading" mix and set on the sheet pan/cooling rack. Do this with each tender until they're all done.
5Place pan in the oven and bake for 20 minutes, flipping the tenders over after 10 minutes. They should be cooked all the way through and crispy on the outside.
6Build your tacos: tortilla, arugula, chicken, onions, pico de gallo.
As always, you can make this your own! Avocado/guacamole, fresh radishes, red cabbage, fresh jalapenos and other pickled veggies would all be great with this. Drink pairings: Margaritas or any tequila based drinks Mexican beer - some of my favorites are Pacifico, Victoria, Negra Modelo, Modelo Especial A citrus mocktail Cheers!
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